Holy Yum Chicken

  • The name ‘holy yum chicken’ says it all! It’s one of the best chicken recipes you will ever have. The combination of maple syrup and dijon mustard may sound CRAZY to you but I assure you, it is absolutely phenomenal!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    If you’re just here for the first time and you are looking for something to make, this is probably the recipe to start with.

    That is unless you fit into one of the disclaimers below — which, please don’t take offence to because it’s truly based on all the feedback I have gotten for this recipe since 2013.

    And if you are one of those readers that have made this recipe before or heard of this recipe before (I’m telling you, it’s a really popular recipe), then you’ll know how freaking amazing this chicken is.

    The name says it ALL!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    Holy yum chicken is the best chicken recipe!

    I’m going to make an executive order right now and tell you to drop everything and make this for dinner tonight.

    I’m telling you now…

    YOU.WILL.NOT.REGRET.IT.

    I’ve made this chicken countless times already.

    Sometimes even three times in ONE WEEK.

    Because 1. it’s soooo easy.

    And 2., we are just completely, utterly, addicted to it.

    It’s the EASIEST recipe, EVER and the tastiest.

    It will make your taste buds SING and you’ll be doing cartwheels all over your living room.

    I am so hyperbolic but it’s just such an amazing chicken recipe that if I don’t exaggerate my feelings, I feel like you won’t want to make this!

    Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you.

    I wish there was some technology where you can just poke your finger at your screen to try the sauce.

    But, since there isn’t that yet, please please believe me!

    What you’ll need for the holy yum chicken recipe

    Check out how short the ingredient list is:

    • Chicken thighs
    • Maple syrup
    • Dijon mustard
    • Rice wine vinegar
    • Cornstarch

    Yeah, that’s it!!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals

    What should I serve with the holy yum chicken recipe?

    I get asked this question a lot and I always typically say you can serve it with anything you want.

    I tend to like serving vegetables such as anything that is in season.

    I love roasting them or even roasted potatoes.

    I’ve compiled a great list of side dish pairings to go with holy yum chicken.

    Since this chicken recipe is a combination of savory and sweet with a bit of tang, I would say more starchy vegetables are a great idea.

    Tips for success with holy yum chicken

    These tips/disclaimers..again, please don’t take offence or think I’m “talking at you.”

    I only put these here because…if you have the time to scroll through all the comments…you’ll see the comments from the very beginning that caused this disclaimer section to even happen.

    So yes, everything that I’m answering below…it happened one or way another with readers.

    Like yes, people actually came to yell at me for improvising this recipe and not following the directions.

    The tips are 100% needed.

    1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
    2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
    3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
    4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
    5. Yes, it really is cooked at 450 degrees Fahrenheit. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
    6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
    7. You may use bone-in chicken thighs. Cooking time is the same.
    8. Whole grain mustard is not the same as Dijon mustard.
    9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
    10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.
    11. You can definitely use regular white vinegar or apple cider vinegar or champagne vinegar if that’s all you have on hand.

    If you are a visual person or just like watching cooking shows, here is a video on how I make this recipe!

    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT.

    5 from 3 votes
    Holy yum chicken — the name speaks for itself. If you have never made anything from my blog, drop everything and make this for dinner tonight. I'm telling you, YOU.WILL.NOT.REGRET.IT. #chicken #chickenrecipes #holyyum #easydinner #quickdinner #chickendinner #weeknightmeals
    Holy Yum Chicken
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    45 mins
     

    The most popular chicken recipe on my site for good reason. The flavors are incredible and will have you saying, "HOLY YUM!!!"

    Course: Dinner
    Cuisine: American
    Servings: 4
    Calories: 327 kcal
    Ingredients
    • 1 1/2 - 2 pounds boneless skinless, chicken thighs (most of the fat cut and discarded)
    • 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
    • 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
    • 1 tablespoon rice wine vinegar, seasoned or unseasoned
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon cornstarch
    • 2 teaspoon fresh rosemary for garnish
    Instructions
    1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
    2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
    3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
    4. Bake, uncovered, for 40 minutes.
    5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
    6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
    7. Sprinkle rosemary on top before serving.

    Recipe Video

    Recipe Notes

    If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

    If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

    Source: I Love Trader Joe's Cookbook

    Nutrition Facts
    Holy Yum Chicken
    Amount Per Serving (1 chicken thigh)
    Calories 327 Calories from Fat 180
    % Daily Value*
    Total Fat 20g 31%
    Saturated Fat 6g 30%
    Cholesterol 113mg 38%
    Sodium 2589mg 108%
    Total Carbohydrates 16g 5%
    Sugars 14g
    Protein 24g 48%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 1,231 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Kathy Stroud says:

    This looks great! Just curious though what makes it so high in sodium? Hubby has to watch his sodium so I would have to either eliminate the salt altogether or use a lite salt.

    • Julie Wampler says:

      It seems like the sodium comes from the Dijon mustard, but you’re right, it doesn’t seem right at all. There is nothing else in here that would sky-rocket the sodium but the Dijon…so maybe that’s what it is?

  • Skye says:

    I’m planning on making this in a few days. What veggies or other sides would you recommend pairing this with?

    • Julie Wampler says:

      Any seasonal veggies or salad

  • AJ Richards says:

    Looking forward to making this. absolutely howled atbyour disclaimers. can’t believe people who opt to change things around fuss at you. Thanks for having the guts to stand up!!!

    AJ

    • Julie Wampler says:

      Haha thank you! :) Enjoy!

  • Nancy says:

    I made this tonight after seeing it on Pinterest today … and it’s awesome. Definitely a keeper. And your disclaimers made me laugh. Thanks for a great recipe.

  • Robin says:

    This sucks- all of your long ranting, rambling and disclaimer is BULL!!! Waaaayyyy toooo much attitude unnecessarily?

    • Julie Wampler says:

      Then don’t read the disclaimers and make the recipe as is how you want to make it and stop hiding behind a computer screen trolling.

  • Judy L says:

    Julie, Thanks for this recipe. Judging from the ingredients, this sounds like it will be very good. I have been using the sous vide method of cooking for chicken lately, and the chicken is always moist and tender. I think this sauce will work well with the sous vide method of cooking. By the way, the sodium is more like 2880 mg. There are 120 mg of sodium in 1 tsp. of Dijon mustard and 1/2 cup =24 tsp. So, 120 * 24 = 2880. Even so, this isn’t much more sodium than you get in many of the 12″ “healthy” Arby’s sandwiches. Since this recipe serves 4, you are getting less sodium than an Arby’s sandwich.

    • Julie says:

      Ahh, thank you!!

  • Sonia Bellomy says:

    Can your ‘holy yum chicken’ be cooked in a slow cooker?
    The recipe looks fabulous, can’t wait to try it.

    • Julie says:

      I haven’t tried it in a slow cooker, sorry!

  • Chris says:

    Just wondering if u use a metal or glass pan. I have both and didn’t know what would work better. Thanks so much ?

    • Julie says:

      I used glass! :)

  • Cheryl says:

    My husband does not like maple syrup, , can I use honey?

    • Julie says:

      It would drastically change the flavor and would just basically be honey mustard chicken so I’m not sure if I’d recommend that. However, I do believe others have done it but I don’t really recommend. What doesn’t he like about maple syrup? The taste? If so, you can’t really taste it…it’s a really good mixture of flavors. Maybe you can make the sauce and have him taste it and see if he likes it before making the whole dish?

  • Barbara says:

    I have made this recipe countless times for my husband and myself..saying we love it is an understatement, it is one of our favorites :)
    I want to make it for eight people for a small dinner party, so I changed the number of guests in the window and of course the ingredients amounts increased, but you are still recommending using an 8 x 8 pan.
    Am I crazy, am I going to be able to fit twice as much meat or more in an 8 x 8 pan?
    Thanks for your help!

    • Julie says:

      Hi, when you change the number of servings, it’s not going to automatically change the cookware or whatever else is being used to cook it because that’s not something the database would know…which is why there is a note underneath that box that states: Please note: cookware used and timings may vary when adjusting servings. In your case, I’d use a larger pan.

  • Barbara says:

    Re: Holy Yum Chicken. I do not like maple syrup or any eqivalent sweet stuff. Is there a substitute which would replace the maple syrup and omit the sweetness in the dish?

    • Julie says:

      Unfortunately, I don’t think so. the main flavors of the dish are sweet, tangy, and salty so cutting out the sweetness would alter the taste of the dish entirely.

  • Melissa says:

    Hi could you clarify one thing for me. In your disclaimer #7 you state that if bone in chicken thighs are used the cook time is the same. Is it the same as the breasts or the boneless thighs.

    • Julie says:

      It’s the same as the boneless thighs, 45 minutes.

  • Adrianne says:

    Ok. I used honey instead of maple syrup. I followed the recipe and it was delicious. Next time I will double the amount for the sauce. So yummy

  • Robin says:

    I used Heinz dijon mustard and I did notice it wasn’t as yellow as the one you use in the video but it was the yellowest one I could find at the store. Now I like dijon mustard and I know it’s very strong and vinegary and was surprised to see that you use 1/2 a cup of it but I figured maybe the maple syrup would balance it out. It did not :(. I took one bite and the vinegar literally shot straight to my head and filled up my nose. And I am not sensitive to smells or tastes mind you, it was just so SO strong. I don’t know why this happened because I followed your recipe to a T and was actually super excited about it :(. But I guess your mustard must be mild or something because it was like drinking a bottle of vinegar, I can’t imagine anyone bearing that strong a taste.

  • Jen says:

    I made this chicken dish, it was fantastic. Paired it with roasted potatoes and asparagus. Its a keeper, will make again next dinner party. Thanks so much.

  • Kelly says:

    I think this is the first post of yours I have come across, but I love the special directions!!!!! I love that you warn to do it right or not at all and not blame you if you don’t follow instructions. So funny!

    • Julie says:

      Haha, thank you! You won’t believe the messages I have gotten!!

  • lisa s says:

    I just wanted to say that I despise mustard but I love this. I made it as is, made no changes and it is super yummy. Yes, it is mustardy but it is also maplely and nothing like eating straight mustard or mustard on a sandwich or whatever. I would say even if you hate mustard give it a try anyway. If you don’t like it don’t make it again but I think you will be pleasantly surprised. :)

  • Becky says:

    This sounds like something we would love, but the sodium content is way too much for us.

    • Julie says:

      It’s from the Dijon mustard. ??‍♀️

  • Carolyn Knight says:

    After reading some of these questions & comments I have decided you are definitely a saint! My responses would not have been nearly as gracious as yours! The questions & comments remind me that ‘you can’t fix stupid’ or as Forrest Gump said-“stupid is as stupid does!”

    • Julie says:

      Thanks for the encouragement, Carolyn! :)

  • Tina says:

    So great and easy!! Love the *disclaimer. Seriously a recipe is a recipe-follow it!! I must say I did deviate in one regard- I’ve always had bad luck just adding cornstarch to liquid (it clumps) so I went with my tried and true. Mix cornstarch with a little water so it’s a liquid, then add. I also did this in a saucepan. Turned out great! My picky kids loved it!!!

    • Julie says:

      Glad you were able to figure out the cornstarch situation! Sometimes I mix it with a little liquid too because it clumps for me. For this recipe, I just whisk super fast as I add it but for those who want to not be as aggressive, your liquid & cornstarch tip is great!

  • Nikki Kushnir says:

    Made this fantastic chicken dish for the third time. My kids and I love it. Easy to prepare and super delicious. Thanks for sharing. Perfect go to dish for family and company dinner.

  • Ali says:

    I don’t know how long I’ve been following you but I swear I make this at least once a week! I’m at the point I don’t even measure things out and just go by how it tastes bc we make it so often!! I just thought I’d leave a comment and say a thank you for this amazing recipe!!

    • Julie says:

      I hear ya! I don’t measure either! haha

  • Michelle says:

    This dish was so good! Have you tried it in the instant pot or have any suggestions as to how long to cook it in there? Thank you!

    • Julie says:

      No, I haven’t made this in the IP before so I can’t tell you. I also am not sure how the sauce would do in there.

  • SusanB says:

    Such a fantastic recipe! So delicious and the chicken is sooo tender! I will be making this on a regular basis… thx for sharing the recipe!

  • Wren Manners says:

    I found this recipe on Pinterest a couple of years ago it is seriously my go to chicken and it is our favorite and the most tasty.

  • Marcia Praty says:

    What is 088,044 1. 75

    • Julie says:

      I’m not sure where you are getting this number…

  • Nancy Kasik says:

    Has anyone tried this with chicken breasts, if so should I use boneless or bone in and what was the cook time? I don’t like chicken thighs at all but it looks delicious!

  • Adele Daw says:

    This is so super easy and very delicious. It is my new go to for chicken, along with your Honey Soy Chicken. I bought your cookbook, and will try something new soon. It’s remarkable that you came up with such flavor in such a simple recipe. Thank-you!

    • Julie says:

      Awesome! Thank you so much for your support!

  • Deena Bartley says:

    I really wanted to love this, I even went to the store to buy really good maple syrup. However it was way too sweet for us. I’m sorry. But I’m glad there are people out there who love it.

    • Julie says:

      Aww bummer. I’m sorry you thought that! Would you be open to making it again next time with less maple syrup and more mustard?

  • Shelley says:

    Can I use old fashioned Dijon?

    • Julie says:

      What is old fashioned Dijon? I’ve never heard of that so curious what the difference is between that and regular Dijon?

  • Stefanie says:

    Lol loved the way you wrote that and can’t wait to try it tonight. Thank you looks delish!

    • Julie says:

      I hope you enjoyed it!

  • Susanignatius says:

    Omg this is to die for. I not a mustard fan but holly cow this is really good.

    • Julie says:

      I’m so glad you tried this even though you aren’t a mustard fan! Taking a risk!

  • Marie says:

    This was delicious.
    I mostly followed the directions to a tee.
    I used 1.5 tbsp of seasoned rice vinegar because I couldn’t decide between 1 tbsp or 2. ?
    I didn’t have grey poupon, but I had an “old fashioned Dijon”. Super grainy, but man… That sauce was GOOD. I also used 2lbs of chicken legs. It needed slightly more time as it was a bit crowded in an 8×8 pan as the legs are bigger than thighs. Can’t wait to make this again soon. My entire family loved it.

  • Lynn says:

    On my to try! Wonder how this would do with pork loin chops….mmmm May have to try

  • Cherry says:

    Hi! I want to make this tomorrow, I have all the ingredients except the rice wine vinegar. Would I be able to use Apple cider vinegar?!

  • Jan says:

    I HATE MUSTARD!
    That being said, I LOVE THIS CHICKEN.
    The first time, I used Apple Cider vinegar and about 1/3 cup djion mustard. I followed the rest of the receipe exactly. It was terrific.
    I have now made it at least 6 times. I double the sauce because I love it over mashed potatoes. When adding the cornstarch, I place the pan on the stove burner and whisk, being careful not to tear the foil. Cleanup is a breeze and leftovers are great.

    • Julie says:

      Haha, great to hear this review!!

  • Cindy says:

    Thank you so much for this recipe. It quickly became our favourite last year. Made it again tonight for the first time in awhile. Perfect fall night for it. Served with roasted brussell sprouts & baby potatoes. Holy Yum is right!

    • Julie says:

      So great to hear!

  • Luanne says:

    Holy Yum chicken is an awesome recipe!!!

  • J says:

    Yep, it’s Yum. Just follow the excellent directions. Only change I would make next time- make a double batch because folks took seconds and now we don’t have leftovers.

  • Ashley says:

    Is it entirely unacceptable to just spoon the sauce straight into your mouth when the chicken has all been eaten?! I’ve made this several times for my family now and they devour the chicken–even my 7 and 3 year old! I may, or may not, have been caught eating the sauce straight from the pan…

    Definitely will continue to make this for the fam!

    • Julie Wampler says:

      Haha, the sauce is definitely the highlight of this recipe!

  • Amy says:

    Hello! This recipe is an absolute favorite in our house!! I have family coming to town (tomorrow actually so hoping you see this!) and would like to double the recipe. Would a 9X13 dish be okay to use when doubling the recipe? I read your disclaimers (which made me laugh!) and some comments where folks said they doubled the recipe and to use a larger pan, I’m just not sure the exact size and dont want to thin out the sauce too much. Thanks in advance!

    • Julie Wampler says:

      Yes, if you double it, 9×13 should be okay! I’ve done it before and the sauce doesn’t get super thin since it’s doubled!

  • Cathy says:

    Making this tonight looking forward to the flavors thank you

  • Shelby says:

    do you think I could prep this ahead of time and let it marinate in the fridge until I’m ready to bake it?

    • Julie Wampler says:

      oh yes, that would definitely work! i’ve done it before :)

  • Renee says:

    The combo of ingredients sound so tasty. And prep so simple. 😊 I will be making this recipe this week. (Following your instructions 👌)

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